5 Star Featured Comment
I made this for a cookout and it was the first bowl to empty. Everyone thought it was the most creative pasta salad they had ever had. My husband, who does not even like pasta salad, went back for seconds.
Erin
The Pasta Salad Nobody Sees Coming
If you love deviled eggs and you love pasta salad, I do not know why it took us all so long to put them together. This recipe came together in my kitchen one afternoon when I was trying to figure out what to bring to a cookout — and it has been every summer since.
The creamy dressing is built just like deviled egg filling. Tangy Dijon, a little vinegar, grated garlic, and good mayonnaise. Toss that with tender macaroni, chopped egg whites, and crispy bacon, and every single bite tastes exactly like the deviled egg you grabbed off the tray first.
It travels well, it makes ahead beautifully, and it disappears fast.
Donya’s Tips: Do Not Skip These, Trust Me
- Use eggs that are at least a week old. Fresh eggs cling to the shell and make peeling a fight. Older eggs peel clean and fast every time.
- Salt your pasta water generously. This is your first chance to season the whole dish. Undersalted pasta makes the entire salad fall flat no matter how good your dressing is.
- Reserve some dressing before you toss. Pasta absorbs dressing as it chills. Stir in that reserved portion just before serving and the salad comes back to life — creamy all over again.
- Separate the yolks from the whites. Mash the yolks right into the dressing. They melt in and make it richer and more deviled-egg-forward. Chop the whites and add them to the bowl for texture.
- Chill it for at least an hour before serving. Warm pasta salad is not the same dish. The cold brings all the flavors together and gives it that creamy, set texture everyone loves.
- Taste it again before it hits the table. After chilling, it almost always needs a pinch more salt or a small splash of vinegar. Do not skip this step.
Ingredients You’ll Need
Hard-boiled eggs are the whole point of this salad. The yolks go into the dressing for richness and the whites give you tender, satisfying bites throughout.
Macaroni pasta is the classic base — small, curvy, and perfect for catching creamy dressing in every nook. Any small cut pasta works just as well.
Mayonnaise is the creamy foundation of the dressing. Use a good one. It makes a difference you can taste.
Dijon mustard brings the tangy backbone that makes this taste unmistakably like a deviled egg. Do not substitute yellow mustard here.
White wine vinegar brightens the whole dressing and cuts through the richness of the mayo and egg yolks.
Bacon adds smoky, salty crunch in every bite. Cook it crispy so it holds up after mixing.
Red onion, celery, and green onion give this salad texture, color, and a fresh bite that keeps it from feeling heavy.
Grated garlic disappears into the dressing and adds a quiet depth that makes people ask what your secret is.
Paprika is the finishing garnish — the signature look of a deviled egg on top of a pasta salad. Never skip it.
Your Bowl, Your Rules — Easy Ways to Change It Up
- Add a little heat. A pinch of cayenne, a splash of hot sauce, or a spoonful of spicy brown mustard gives the dressing a slow, warm kick that pairs perfectly with the creamy base.
- Lighten it up. Swap half the mayonnaise for plain Greek yogurt. You get the same creamy texture with a little more tang and a lighter finish.
- Add fresh crunch. Halved grape tomatoes, sliced cucumber, or a handful of olives add color and texture without changing what makes this salad great.
- Go tangy. Stir in chopped dill pickles, sweet relish, or a splash of pickle juice. It pushes the deviled egg flavor even further and brightens the whole bowl.
- Make it a meal. Add diced rotisserie chicken or flaked tuna. It turns this side dish into a satisfying lunch all on its own.
Steps To Making Pasta Salad With Deviled Eggs
- Boil the eggs, cook the macaroni pasta in a large pot of salted water, and then set both aside to cool.
- Chop the veggies and bacon. Separate the egg yolks and whites—mash the yolks, and chop the whites.
- Make the dressing, then combine everything in a large mixing bowl. Pour the dressing over and gently mix.
- Finish with green onions and a sprinkle of paprika.
Good Today, Even Better Tomorrow
Make the whole salad the night before. This is actually the best way to do it. Cover and refrigerate overnight. The flavors deepen, and the dressing sets into every piece of pasta beautifully.
Reserve dressing separately. Set aside a few spoonfuls before tossing. Stir it in right before serving to refresh the creaminess after chilling.
Prep components ahead. Cook the pasta and boil the eggs up to two days ahead. Store separately in the fridge and toss everything together the morning of your event.
Stores well for three days. Keep covered in an airtight container in the refrigerator. Give it a good stir and a fresh pinch of salt before serving leftovers.
More From My Kitchen, Made for Your Table
Ingredients
- 6 peeled hard boiled eggs
- 8 ounces macaroni pasta (any small cut pasta can be used)
- ¾ cup mayonnaise
- 1 teaspoon white wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped red onion
- 2 tablespoons finely chopped celery
- 2 tablespoons chopped green onion
- ¼ cup cooked chopped bacon (2-3 pieces)
- ½ teaspoon salt
- ¼ teaspoon pepper
- paprika (for garnish if desired)
- 1 clove garlic, grated
Instructions
Salad
- Cook the pasta according to the package directions, drain, and rinse with cool water. Place pasta in a large bowl.
- Separate the egg whites, and yolks. Chop egg whites, and place in the bowl with the pasta. Mash the egg yolks with a fork, then place in the bowl with the egg whites.
- Add the celery, red onion, green onion, and bacon to the bowl.
Creamy Dressing
- In a small bowl, whisk together the mayonnaise, Dijon mustard, vinegar, garlic, salt and pepper. Spoon the dressing over the salad and toss until all ingredients are coated. Taste and adjust with salt and pepper if needed.
- Garnish with extra green onions, and paprika, then serve immediately or store in the fridge in an airtight container for up to 3 days.
Video
Notes
- Deviled Egg Pasta Salad is great to make ahead of when you want to serve it. I like to make it 24 hours before serving. Make sure to keep it covered in the fridge.
- Store any leftover pasta salad in an airtight container in the refrigerator for up to three days.
Nutrition
Questions You Might Have – Answered
The dressing is built exactly like deviled egg filling. The egg yolks are mashed right into the mayonnaise and Dijon mixture, which makes the dressing richer, tangier, and more flavorful than a standard pasta salad dressing.
Up to three days in an airtight container. Give it a good stir before serving and taste for seasoning — it may need a pinch of salt or a small splash of vinegar after sitting.
Absolutely. Any small cut pasta works well here — rotini, shells, ditalini, or bowties all hold the creamy dressing just as nicely as macaroni. Avoid long pasta like spaghetti or linguine — this salad needs something with curves and pockets to catch all that dressing.
Yes. Swap half the mayonnaise for plain Greek yogurt. You keep the creamy texture and get a little more tang with a lighter finish. Full substitution works too if you prefer, though the flavor will be slightly less rich.
What To Serve With Deviled Egg Macaroni Pasta Salad
Serve this pasta salad with BBQ Grill Chicken Legs and Crock Pot Baked Beans, for a classic cookout meal or potluck.
There are so many delicious ways to serve this iconic side dish. From burgers to ribs, the possibilities are endless! Here are some of my favorites:
If you tried this Deviled Egg Pasta Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Your recipes are understandable, the results are delicious, and the costs are less than eating out. Thank you so much.
That is exactly what I hope for every single time. Good food, real ingredients, and no need to spend a fortune. Thank you for such a thoughtful note. It means the world!
XO, Donya
Your recipes are easy to follow, the ingredients are things I can get at my local store and I can enjoy cooking dishes that I will be glad to share with my family. Cooking from scratch is easy when you have easy to follow directions. Thank you so much.
This is exactly why I do what I do. Good food made from real ingredients that you can find anywhere, shared around your table with the people you love. Thank you for such a kind note. It truly makes my day!
XO, Donya
This sounds wonderful! How much sweat relish would you add?
Just add an amount that suits your taste. Let me know how it turns out.
XO,
~Donya
Very easy to put together, flavorful, and once it has been fridge as leftover the next day it is even more like deviled eggs.
Husband was surprised by it, thought would be more pasta filler than anything …
Surprise surprise .. (lol)
This is a keeper and will be introduced at our St. Mary Magdalene day 7/22 to our “Masses” (lol)
Thanks!
This pasta salad is so unique but always a hit!Thanks for taking me along with you and leaving a review! ~Donya
Absolutely love this recipe. Easy to make and so good. Thank you for sharing.
Thanks for leaving a great review. I’m glad you enjoyed the salad! ~Donya
Everyone loved this – and asked that it gets made again real soom.
Thank you for leaving a review, I’m so glad you enjoyed the recipe! ~Donya
I’m usually a tuna Mac salad girl but I loved the “egginess” of this and glad I tried it. I love a little horseradish mustard in my deviled eggs so I did sub that in. Great recipe!
I’m so glad you enjoyed the salad! That sounds like a great addition. ~Donya
My family loved it, no leftovers!
I love hearing that, Holli! Thank you for the great rating.
~Donya
I made this and it was very good.
Thanks so much, Tonie!
~Donya
My husband loves pasta an I’m a Weight Watcher girl. Well, every now and then I give in and make pasta for him. I love deviled eggs and so does he. Had to make this. We loved it, love the mustard and touch of vinegar in it. Just perfect, back to the diet.
I’m honored you stepped off the diet for me! Thank you for leaving a kind review, I live for stories like these! ~Donya
So good! Our family loves deviled eggs but they are a pia to make. This is so much better and easier!
Thanks, Erin! I’m thrilled you liked the salad and I appreciate the great rating.
Donya